How to Cut a Bone-In Ribeye Roast into Steaks

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On a recent culinary adventure, I found myself craving a succulent bone-in ribeye roast. However, mastering the art of cutting this impressive cut into delectable steaks proved to be a daunting task. Embarking on a quest for knowledge, I gathered insights from seasoned butchers and culinary enthusiasts to unravel the secrets of this delicate operation. Here’s a comprehensive guide to cutting a bone-in ribeye roast into steaks, ensuring maximum flavor and satisfaction.

How to Cook Bone-in Ribeye Steak ctm magazine – CTM MAGAZINE

How To Cut Bone In Ribeye Roast Into Steaks

Before we dive into the intricacies of steak carving, it’s essential to understand the anatomy of a ribeye roast. This cut, derived from the rib primal, is characterized by its exceptional marbling and rich flavor profile. The roast is typically bone-in, featuring a central bone surrounded by layers of succulent meat.

The Anatomy of a Ribeye Roast

1. The Cap: The cap is the most tender and flavorful part of the ribeye roast. It lies atop the ribeye muscle and is covered by a thin layer of fat.

2. The Ribeye Muscle: This is the main muscle of the ribeye roast and is responsible for its robust beefy flavor. It is surrounded by a generous amount of intramuscular fat, creating a melt-in-your-mouth experience when cooked properly.

3. The Bone: The bone in a ribeye roast contributes to its flavor and helps to retain moisture during cooking. It also provides a natural guide for slicing the roast into steaks.

Step-by-Step Guide to Cutting a Bone-In Ribeye Roast into Steaks

1. Prepare the Roast: Remove the ribeye roast from the refrigerator and allow it to come to room temperature for about an hour. This will help ensure even cooking.

2. Locate the Bone: Turn the roast on its side and feel for the bone. Use a sharp knife to cut along the bone, starting at one end and working towards the other. Be careful not to cut into the meat excessively.

3. Separate the Steaks: Once you have cut along the bone, you can use your knife to separate the steaks. Cut perpendicular to the bone, slicing through the meat in even thickness. The ideal thickness for ribeye steaks is between 1 and 1 1/2 inches.

4. Clean the Steaks: Once you have cut the steaks, remove any excess fat or connective tissue. This will help ensure a clean sear and even cooking.

5. Season and Cook: Season the steaks to your liking with salt, pepper, and your favorite spices. Cook the steaks over a high heat to create a flavorful crust and a juicy interior.

Tips and Expert Advice

1. Use a sharp knife: A sharp knife will make the cutting process easier and help you achieve clean cuts.

2. Cut against the grain: Cutting against the grain will help tenderize the steaks and make them easier to chew.

3. Don’t overcook: Ribeye steaks are best cooked to a medium-rare or medium doneness to preserve their juiciness and flavor.

4. Let the steaks rest: Allow the steaks to rest for 5-10 minutes after cooking to allow the juices to redistribute. This will result in a more tender and evenly cooked steak.


Q: What is the ideal thickness for ribeye steaks?

A: The ideal thickness for ribeye steaks is between 1 and 1 1/2 inches.

Q: How do I ensure a flavorful crust on my ribeye steaks?

A: To achieve a flavorful crust, season the steaks generously with salt and pepper and cook them over a high heat.

Q: What is the best way to tenderize ribeye steaks?

A: Cutting against the grain and marinating the steaks in a flavorful marinade for at least 30 minutes will help tenderize them.


Cutting a bone-in ribeye roast into steaks is a culinary skill that takes practice and finesse. By following the steps outlined in this guide and incorporating the tips and expert advice provided, you can master this art and enjoy perfectly cooked ribeye steaks that will delight your taste buds.

So, are you ready to embark on the delectable adventure of cutting and cooking bone-in ribeye roasts? Let the journey begin!

How To Cut Bone In Ribeye Roast Into Steaks

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